Using a brush, coat the 8" mold with dark chocolate.
After the first coat of chocolate has dried, add a second coat.
Add more
coats of chocolate if necessary.
Make sure the chocolate has dried before adding a new coat.
The egg
halves should be approximately 1/12" thick

Using dark chocolate, coat the 3" mold and the 2.5" molds in the same manner.
It is always a good idea to make additional egg halves. Some may brake
when un-molding or during assembly. Left-over chocolate halves can
always be re-melted or used for other decorations.

As you let the molds dry, turn them over to spread the chocolate
evenly and to get slightly thicker edges.

Bring the milk chocolate back to 84 F. Using a new brush, coat the
5" mold and the 1 1/4" molds with milk chocolate following the
same steps as with the dark chocolate.

When the chocolate has dried, using a spatula, scrape off the extra
chocolate from the edges of the molds.